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Cinnamon, apple and ricotta cake
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Indulge in a cinnamon-spiced apple ricotta cake topped with creamy creme fraiche and sweet honey for a luxurious family treat.
Ingredients:
  • 3 Granny Smith apples
  • 28.60 gm honey
  • 225g self-raising flour
  • 60g almond meal
  • 220g caster sugar
  • 85g cornmeal
  • 4.00 gm baking powder
  • 5.00 gm ground cinnamon
  • 2 tsp finely grated orange rind
  • 125g butter, melted
  • 2 Free Range Eggs, lightly whisked
  • 125ml milk
  • 500g fresh firm ricotta
  • 32.00 gm brown sugar
  • Crème fraîche, to serve
  • Honey, extra, to serve
Instructions:
  • Preheat your oven to 160C. Prepare a 20cm springform pan by greasing and lining the base and sides with baking paper.
  • Thinly slice two apples crossways. Peel and core the last apple, then finely chop it. Set aside. Place half of the apple slices on the pan base and drizzle with honey.
  • In a large bowl, mix together flour, almond meal, caster sugar, cornmeal, baking powder, half of the cinnamon, and half of the orange rind. Stir in the chopped apple. Add butter, egg, milk, and half of the ricotta, then mix until well combined.
  • Mix together the leftover cinnamon, orange zest, and ricotta cheese with the brown sugar in a small bowl.
  • Layer half of the batter over the sliced apples in the pan, smoothing the surface. Place the remaining apples on top of the batter. Spread the ricotta mixture over the apples, smoothing the surface. Add the rest of the batter and smooth the top. Bake for 1 hour and 20 minutes or until a bamboo skewer comes out clean when inserted in the center. Allow it to cool completely in the pan before serving.
  • Transfer the cake to a beautiful serving plate. Slice it into wedges and enjoy with a dollop of crème fraîche and a generous drizzle of extra honey.

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